Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
78 kJ
1550 kJ
Protein
0.7 g
14.1 g
Fat, total
0.8 g
16.9 g
-saturated
0.1 g
1.6 g
Carbohydrate
1.5 g
29.1 g
-sugars
0.6 g
11.7 g
Sodium
12 mg
233 mg
Ingredients
Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Recipe
Ingredients:
- 1 tbsp Tandoori Chicken Masala
- 1 cup Greek Yoghurt (full fat)
- 1 tbsp garlic (fresh or paste)
- 1 tbsp ginger (fresh or paste)
- Juice of half a lemon
- 1 tsp salt
- For that extra bright tandoori look – add a pinch of Tandoori colour
- 1kg chicken pieces or 1 whole Chicken (skinned and scored well)
Method:
Faster method:
- Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
- Place on a baking tray and cook in a hot oven or on a BBQ grill until cooked.
For a better (but slower) tandoor result:
You’ll need extra marinade set aside for this and note that baking times in between the steps may vary depending on your oven.
- Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
- Preheat oven to 180c, line a tray with foil and place a rack on the tray.
- Shake off any excess marinade, place chicken on the rack, bake for 20mins, remove from over and slather marinade generously on both sides.
- Bake for a further 10 minutes, then brush/dab with marinade.
- Bake for a further 10 minutes, then do a final baste with marinade and spray with oil.
- Increase heat to 220c and bake for a further 10mins (or until cooked) until you get some nice charred spots.
Serve with naan, chutney, raita and salad.
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